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1
With needle nose pliers, pull any bones out of the filets.
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2
slice the filet into 4 equal portions.
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3
place the portions skin side down in a glass baking dish.
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4
mix the brown sugar, salt, and pepper in a bowl to create your curing mixture.
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5
cover all of the exposed flesh of the fillets with the curing mixture.
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6
place plastic wrap directly over the fillets then place another layer of plastic wrap over the baking dish.
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7
Place in refrigerator for 12 - 36 hours and allow the salmon to cure.
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8
after curing, take the salmon portions out and rinse them well in cool water.
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9
pat the portions dry and place them on a rack in a cool place for 2 hours (not refrigerator) - they will begin to form a shiny exterior.
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10
after the 2 hours to finish the cure, juice the limes into a bowl with the zest of one lime.
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11
Add more pepper if you like.
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12
brush the portions with the lime mixture.
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13
From here you can either cold smoke your salmon - you will have to research how this will best work for you given your smoker - OR you can do the following:.
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14
Crank your smoker to 275F and let it reach temperature.
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15
Change the temperature to 150F and add your apple or alder chips.
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16
let everything smoke for 2 hours at 150F and shut the heat off.
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17
IT can sit a bit longer without heat if there is still smoke going.
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18
You can ziplock your salmon and use within a few days, or you can use a food sealer and freeze some for later.
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19
It should keep up to a year.
